The tastiest restaurant and drinking podcast in the ‘Ville is back with another helping of insights into our thriving local scene. We start the show with news that heralded Oakroom chef Nick Sullivan has joined Geoffrey Heyde for the launch of the new Fork & Barrel, which opens this spring in the former Basa spot on Frankfort Avenue. We’re also celebrating the addition of food at one of our favorite cocktail bars, Meta.

Can you believe that the Bristol Bar & Grille has been around four decades? Back then you could get a beer for $1.50, and we’re thrilled that the Highlands landmark is rolling back prices to that level for its 40th anniversary. Speaking of places open late, revelers on Baxter may have gotten used to the walk-up window Up All Night, operated by the owner of Loui Loui’s in J-town. But the hotspot closed at the first of the year because it couldn’t find enough good workers. The good news — a new owner is taking over the spot soon.

Ellen Gill McCarty and her family have operated Shelbyville’s Science Hill Inn for more than four decades. That includes staying open during McCarty’s recent battle with cancer. Our friends at Apron Inc. helped her through her illness, and she’s giving back by donating some of the proceeds from Das Meal. That’s a special event on Feb. 23 featuring German food and beer, and is co-hosted by our guest Michael Beckmann.

Ian Hall’s experience operating New Albany’s The Exchange and Brooklyn and the Butcher — two highly successful but different restaurants — makes for an interesting conversation with Steve.

Many of these stories, and more, can be found on our delicious web site — Check it out every day.

Michael Beckmann with Ellen Gill McCarty at the studio
Ian Hall


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